Time to cook: 150 minutes
What could be better than making your own sausages? I have an intermediate version, without the skull. But it's also natural and, most importantly, very tasty!
This recipe can be used to make sausages from almost any raw material, the main thing is to determine the correct amount of gelling product. Gelatin is most often used in these recipes. I preferred agar-agar, it is still made from a natural source material: seaweed. Otherwise it is just as good as gelatin.
Ingredients and taste: Lard, Salt, Black Pepper, Garlic, Spicy, Spices, Liver, Cognac, Starters, Snack of offal
Read more: Snack liver sausages